Blueberry Kisscake

This recipe follows the tradicional kisscake recipe you found here and here. You just have to garnish the cake with the fruits, flowers as you like. The next idea I’ll try to is a three level cake with marmelade on the top. I bet will be delicious. Enjoy the dessert (:

Authoreugeniazanchet

Blueberry Kisscake

Yields6 ServingsDifficultyIntermediate
Prep Time45 mins

INGREDIENTS:

 50 g soaked cashew nuts
 10 g soaked rolled almonds
 200 ml veggie milk
 150 ml veggie cooking cream
 100 g tofu
 200 g blueberries
 4 tbsp lemon juice
For the basis
 50 g cashew nuts (without salt)
 50 g parsnips
 4 dates
 4 tbsp coconut oil

DIRECTIONS:

1

Remove the water from cashew nuts and almonds. Process it adding the remaining ingredients until obtain a homogeneous cream.

2

For the base, simply process all the dry ingredients and then add the coconut oil.
Use this dough to the base, pressing hard with your fingers. Let it "dry" for 15 minutes in the refrigerator.

3

Add the cream and let it in the fridge for 2 hours, at least. Use lemon zest to garnish and serve it ice & creamy!

Ingredients

 50 g soaked cashew nuts
 10 g soaked rolled almonds
 200 ml veggie milk
 150 ml veggie cooking cream
 100 g tofu
 200 g blueberries
 4 tbsp lemon juice
For the basis
 50 g cashew nuts (without salt)
 50 g parsnips
 4 dates
 4 tbsp coconut oil

Directions

1

Remove the water from cashew nuts and almonds. Process it adding the remaining ingredients until obtain a homogeneous cream.

2

For the base, simply process all the dry ingredients and then add the coconut oil.
Use this dough to the base, pressing hard with your fingers. Let it "dry" for 15 minutes in the refrigerator.

3

Add the cream and let it in the fridge for 2 hours, at least. Use lemon zest to garnish and serve it ice & creamy!

Blueberry Kisscake
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